This recipe was a miss for me the first time around. It was delicious except for the fact that it was just overcome with a hot taste from the mustard. I knew that something was wrong. I kept rereading the recipe and couldn't figure it out until I finally realized that the mustard the recipe called for was regular mustard and not DRY mustard!!! For whatever reason I had it in my head that the recipe called for dry mustard and that certainly was not the case. I cooked up the potato salad again and it was perfect. It's from the Neely's on food network. I find their recipes to be hit or miss but this one is a winner. I thought it would be good to post this now since spring is upon us and I'm sure the salads will be making the rounds.
My son is on spring break this week and I am already hearing sighs of boredom. We are laying off the video games here for a while. Since his older brother had given him an xbox live card to use for Christmas. It seems this is all he wants to do. I told him to read a book if he is bored or watch a show on TV. It's raining now so we are stuck indoors but as soon as the weather gets nice it's outdoors for the day. I don't understand how kids get bored these days....they have so much at their fingertips to do and just don't realize it!
5 large red potatoes, peeled and cubed
2 ribs celery, chopped
1/2 large onion, chopped
3 hard boiled eggs, 2 chopped and 1 sliced
2 heaping tablespoons sweet pickle relish, drained
1/2 cup salad dressing (recommended: Miracle Whip)
3 tablespoons yellow mustard
1 tablespoon sugar
Paprika, for garnish
Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.